Lentil Soup with Chorizo & Kale
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1/2 pkg
- Sensations by Compliments Mild Sliced Chorizo, finely chopped
- 50 g
- 1
- onion, finely diced
- 3
- cloves garlic, minced
- 1/4 tsp
- hot pepper flakes
- 1 mL
- 4 cups
- reduced sodium chicken broth
- 1 L
- 1 can
- Compliments Lentils, drained and rinsed
- 540 mL
- 4 cups
- packed Compliments Organic Mixed Baby Kale
- 1 L
- 2 tbsp
- fresh orange juice
- 30 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
Step 1
Heat oil in large saucepan set over medium heat. Cook chorizo, onion, garlic and pepper flakes 5 min., or until chorizo starts to brown and onions soften. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover loosely and simmer 15 min. to blend flavours.
Step 2
Stir in kale; cook 1 min. to wilt. Stir in orange juice.
Step 3
Divide soup into 4 bowls. Sprinkle with parsley.
Tips
Serve with crusty bread.
Instead of baby kale, use other greens such as chopped chard, fresh or frozen spinach.
Stir any leftovers into cooked quinoa, rice, pearl couscous or pearl barley.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 250
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 23 g
- Fibre:
- 5 g
- Sugar:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 18 g
- Sodium:
- 1210 mg